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Active Time:30 minsCool Time:2 hrsTotal Time:2 hrs 30 minsServings:36Jump to Nutrition Facts
Active Time:30 minsCool Time:2 hrsTotal Time:2 hrs 30 minsServings:36
Active Time:30 mins
Active Time:
30 mins
Cool Time:2 hrs
Cool Time:
2 hrs
Total Time:2 hrs 30 mins
Total Time:
2 hrs 30 mins
Servings:36
Servings:
36
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cupall-purpose flour½cupwhite whole-wheat flour⅓cupunsweetened cocoa powder½teaspoonbaking powder¼teaspoonbaking soda¼teaspoonsalt½cupunsalted butter (1 stick), softened½cupgranulated sugar1large egg1teaspoonvanilla extract½cupheavy cream4ouncessemisweet chocolate, chopped3tablespoonsunsweetened shredded coconut, toasted (see Tip)
Cook Mode(Keep screen awake)
Ingredients
¾cupall-purpose flour
½cupwhite whole-wheat flour
⅓cupunsweetened cocoa powder
½teaspoonbaking powder
¼teaspoonbaking soda
¼teaspoonsalt
½cupunsalted butter (1 stick), softened
½cupgranulated sugar
1large egg
1teaspoonvanilla extract
½cupheavy cream
4ouncessemisweet chocolate, chopped
3tablespoonsunsweetened shredded coconut, toasted (see Tip)
DirectionsWhisk together all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda, and salt in a medium bowl. Set aside.Beat butter and sugar together in a large bowl with an electric mixer on high speed until light and fluffy. Add egg and vanilla and beat until smooth. With the mixer on low speed, gradually add the flour mixture, mixing until just combined. Form the dough into a disk, about 1 inch thick, and wrap in plastic wrap. Refrigerate until firm, about 1 hour.Meanwhile, position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.Roll the dough into 1-inch balls (about 2 tsp. each) and place on the prepared baking sheets. Make an indentation in each ball with your finger or the end of a wooden spoon. Bake until puffed and slightly firm to the touch, about 10 minutes. Let cool slightly and press the indentation again while the cookies are still soft to make a well for the chocolate. Let the cookies cool on a wire rack while you make the chocolate filling.Heat cream in a small saucepan over medium heat until steaming (but not bubbling). Reduce heat to low and add chocolate; cook, stirring constantly, until melted. Remove from heat. Spoon a little of the chocolate mixture into the indentation on each cookie. (Depending on the size of the indentations, you may have some chocolate mixture remaining.) Top the chocolate filling with coconut. Let stand at room temperature until the chocolate sets, about 2 hours.TipsTo make ahead:Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.Tip:Toast coconut in a small dry skillet over medium-low heat, stirring often, until golden, about 5 minutes.Originally appeared: EatingWell.com, December 2020
Directions
Whisk together all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda, and salt in a medium bowl. Set aside.Beat butter and sugar together in a large bowl with an electric mixer on high speed until light and fluffy. Add egg and vanilla and beat until smooth. With the mixer on low speed, gradually add the flour mixture, mixing until just combined. Form the dough into a disk, about 1 inch thick, and wrap in plastic wrap. Refrigerate until firm, about 1 hour.Meanwhile, position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.Roll the dough into 1-inch balls (about 2 tsp. each) and place on the prepared baking sheets. Make an indentation in each ball with your finger or the end of a wooden spoon. Bake until puffed and slightly firm to the touch, about 10 minutes. Let cool slightly and press the indentation again while the cookies are still soft to make a well for the chocolate. Let the cookies cool on a wire rack while you make the chocolate filling.Heat cream in a small saucepan over medium heat until steaming (but not bubbling). Reduce heat to low and add chocolate; cook, stirring constantly, until melted. Remove from heat. Spoon a little of the chocolate mixture into the indentation on each cookie. (Depending on the size of the indentations, you may have some chocolate mixture remaining.) Top the chocolate filling with coconut. Let stand at room temperature until the chocolate sets, about 2 hours.TipsTo make ahead:Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.Tip:Toast coconut in a small dry skillet over medium-low heat, stirring often, until golden, about 5 minutes.
Whisk together all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda, and salt in a medium bowl. Set aside.
Beat butter and sugar together in a large bowl with an electric mixer on high speed until light and fluffy. Add egg and vanilla and beat until smooth. With the mixer on low speed, gradually add the flour mixture, mixing until just combined. Form the dough into a disk, about 1 inch thick, and wrap in plastic wrap. Refrigerate until firm, about 1 hour.
Meanwhile, position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
Roll the dough into 1-inch balls (about 2 tsp. each) and place on the prepared baking sheets. Make an indentation in each ball with your finger or the end of a wooden spoon. Bake until puffed and slightly firm to the touch, about 10 minutes. Let cool slightly and press the indentation again while the cookies are still soft to make a well for the chocolate. Let the cookies cool on a wire rack while you make the chocolate filling.
Heat cream in a small saucepan over medium heat until steaming (but not bubbling). Reduce heat to low and add chocolate; cook, stirring constantly, until melted. Remove from heat. Spoon a little of the chocolate mixture into the indentation on each cookie. (Depending on the size of the indentations, you may have some chocolate mixture remaining.) Top the chocolate filling with coconut. Let stand at room temperature until the chocolate sets, about 2 hours.
Tips
To make ahead:Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.
Tip:Toast coconut in a small dry skillet over medium-low heat, stirring often, until golden, about 5 minutes.
Originally appeared: EatingWell.com, December 2020
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Nutrition Facts(per serving)85Calories5gFat7gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
